Grandma’s English Recipes

1 cup of shelled broad beans
1 pint vegetable stock
1 large onion, peeled and sliced
small bunch of fresh herbs, tied into piece of muslin
1 tablespoon butter
1/2 heaped tablespoon all purpose flour
1/2 pint milk
salt and black pepper
(see measure conversions for more information)

2 tablespoons butter
5 rashers streaky bacon, finely chopped
1 garlic clove, chopped
1 cup dried peas, soaked overnight
1 3/4 pints vegetable bouillon
1 teaspoon mint
seasoning

2 cups breadcrumbs
4 tablespoons suet
4 tablespoons raisins
3/4 medium carrots
4 tablespoons currants
3 tablespoons sugar
3 eggs
milk
nutmeg

6 cooking apples, large and regular in shape
3 tablespoons brown sugar
enough sultanas to fill the centres of the apples
shortcrust pastry

1 pound sugar
condensed milk
2 tablespoons black treacle
2 ounces butter
Put all ingredients in a large saucepan and dissolve the sugar over a gentle heat. When all the sugar is dissolved, bring the liquid to the boil. Be careful - if your saucepan is not large enough then the mixture will boil over! Keep the liquid on […]

3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
Dash or two of Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese
Salt and pepper, to taste
Vidalia onion rings or slices of scallion (for garnish)

1 cup all-purpose flour
1/2 cup (1 stick) margarine
1 dash poultry seasoning
3 tablespoons cold water
1/2 pound ground sausage

1 lb stewing steak
2 level tbsp seasoned flour
1 onion, skinned and sliced
water
3/4 cup mushrooms
7 1/2 oz packet frozen puff pastry, thawed
beaten egg to glaze

6 oz rich sweet shortcrust pastry
4 oz unsalted butter
8 tablespoons golden syrup
2 eggs, beaten
4 tablespoons double cream (or single cream if you prefer)
finely grated zest of 2 lemons